It’s Food Friday and more importantly it is Good Friday. In
preparation for Easter Sunday, the hubby requested a Pineapple Upside-down Cake.
(I only make this cake about once a year.) The recipe book is well loved as you
can see in the photo. It is a 30 year-old copy of the NEW Better Homes and
Gardens Cookbook. I have a newer version, but this one has my handwritten
notes, so I keep using it! I have
modified the recipe to fill a 9 X 13 cake pan.
Pineapple Upside-down
Cake
1 20-ounce
can of crushed pineapple and reserve juice
4 TBS butter
or margarine
1 C packed
brown sugar
3 cups all-purpose
flour
5 tsp baking
powder
½ tsp salt
2/3 C
shortening (I use Butter Flavor Crisco!)
1 ½ C white
sugar
2 eggs
3 tsp
vanilla
Maraschino
Cherries (Optional)
Drain the
pineapple and reserve the liquid. Melt butter in a 9X13 inch glass baking pan.
Stir in brown sugar and 2 TBS of the reserved juice. You can decorate the bottom with maraschino
halves if desired.
Coat the baking
pan with cooking spray.
Spread
crushed pineapple evenly into butter and sugar mixture to cover bottom of pan.
Combine flour,
baking powder, and salt.
Beat shortening
and sugar together – blend well. Add egg and vanilla; beat one minute.
Add dry
ingredients and the remaining liquid alternately, beating after each addition.
(I usually do half the flour, half the liquid, the rest of the flour and the remaining
liquid last.)
Gently spread
in pan over the pineapple layer. Bake at 350◦ for 40 minutes.
Turn the
cake over onto a baking sheet or serving tray if you have one that big! Allow
to cool! Notice that some of the
pineapple is clinging to the pan. Be
patient! It will drop into place when it cools.
Serve with
whipped cream or vanilla ice cream!
This
Pineapple Upside-down Cake is heavy! That’s how we like our cake at the Green
House. Using crushed pineapple guarantees pineapple in every bite!
Question: What dessert will you be serving up this weekend?
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